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Vol. 11, Special Issue 6 (2022)

Studies on sensory attributes of herbal Sandesh from a blend of cow milk and soy milk fortified with moringa (Moringa oleifera) and Roselle (Hibiscus Sabdariffa) leaves

Author(s):
Giram KK, Shriram Arsul, Dr. SN Thakur and Dr. John David
Abstract:
The present study was undertaken to prepare the sandesh dessert by using standard cow milk, sugar, Moringa and Roselle leaf. There was one control and 15 treatments and each was replicated five times. The control (R0M0) was prepared from a blend of standardized cow milk 80% (fat, 3.5% and SNF, 8.5%) and soy milk 20%, chhana, sugar (30.0% of total wt.). Experimental Herbal Sandesh R0M0, R0M1, R0M2, R0M3, R1M0, R1M1, R1M2, R1M3, R2M0, R2M1, R2M2, R2M3, R3M0, R3M1, R3M2 and R3M3 was prepared from standard cow milk (fat,3.5% and SNF,8.5%), chhana, sugar ((30.0% of total wt.) and different ratio of Herbs (Moringa and Roselle) such as 1,2 and 3%. The control and the experimental product were tested for organoleptic properties by using 9 point hedonic scale. Effect of different level and herbs ratio and sensory scores for all attributes were highly acceptable for Sandesh R2M2 made with 96% cow and soy milk Chhana, 2.0% Roselle 2.0% Moringa extract at 0, 3, 5 and 7 days. Increased levels of herbs in Herbal Sandesh R3M3 made with 94% cow and soy milk Chhana, 3% Roselle and 3% Moringa 3% herbs in Sandesh, resulted in decrease in Flavour, Texture and overall acceptability.
Pages: 102-105  |  39 Views  3 Downloads
How to cite this article:
Giram KK, Shriram Arsul, Dr. SN Thakur and Dr. John David. Studies on sensory attributes of herbal Sandesh from a blend of cow milk and soy milk fortified with moringa (Moringa oleifera) and Roselle (Hibiscus Sabdariffa) leaves. The Pharma Innovation Journal. 2022; 11(6S): 102-105.
The Pharma Innovation Journal